Hello HomeChefs!!
In the last edition, our focus was solely on one ingredient: mango. So, in this edition, let’s explore one of the underrated and forgotten cuisines, that is, Hungarian cuisine.
Do you know, Many have conclusively described Hungarian cuisine to be the spiciest among all European cuisines. This is primarily due to native spice, the Hungarian Paprika. For the mild version of spice, the sweet paprika is used as an alternative. Traditional Hungarian delicacies are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
The modern Hungarian cuisine is vastly influenced by the Ottoman Empire from Turkey and the Austrian cuisine under the Austro-Hungarian Empire. Even the Armenians, Czechs, Italians, Jews, Poles, Germans, and Slovaks contributed to the evolution of modern Hungarian Cuisine. Spices such as Garlic, Ginger, Mace, Saffron, and Nutmeg were introduced by the Ottoman chefs to the native Hungarians. Though some of these spices are no longer used in current-day cooking.
Now that we have a better understanding of Hungarian cuisine, let’s dive into Lecso.
In my journey of understanding cuisines all over the world, I once stumbled upon this very particular dish Lecsó. It is also anglicized as Lecho. I was fascinated by the simplicity of the dish. It’s basically a single-pot dish that represents the depth of the Hungarian people’s interpretation of food. It is a thick vegetable ragout or stew that traditionally contains native yellow peppers, fresh field tomatoes, onions, and paprika. It can be made with both vegetables and meat, as per preference. This dish is often referred to as its French semi-counterpart, Ratatouille. Some of the noticeable differences are that lard is commonly used in Lecso, the spices used, and sometimes the variety of vegetables used in the latter.
Ingredients:
- Bell peppers (Red/Yellow) – 4 medium (approx. 500 g)
- Ripe Tomatoes – 4 large (approx. 500g)
- Onion – 2 medium (approx. 250g)
- Garlic cloves – 3 (approx. 15g)
- Paprika – 2 tbsp (15g)
- Lard/ Sunflower oil – 2 tbsp (30 ml)
- Salt
- Black pepper
- Chicken or Mutton (Optional 500g)
- Eggs – 1 (Optional)
Let’s start cooking!!
- Take a Dutch oven pot or a heavy-bottomed skillet. Heat Lard/Sunflower oil.
- Add the sliced Onions and sauté them until the onions start to become translucent. Add some salt to speed up the process.
- This is the step where we can add our washed and cleaned meat and fry it until we get a beautiful sear on the meat.
- Once the meat is well seared and the edges of the onions are crisp, we should add crushed garlic and paprika. (Tip- to get maximum flavor, always crush the garlic)
- Once the raw smell of garlic is gone, add in the chopped tomatoes. Cover and simmer for 20-25 minutes or until the meat is 90% cooked. Add some water to prevent burning.
- Once the tomatoes are mushy and the meat is cooked, we should add the sliced peppers.
- Cook for another 10 minutes or until the meat is cooked completely and the peppers are cooked. I like a bite in my peppers, so if you don’t like it, let the peppers cook completely.
- If you prefer a thick stew, whisk 1 whole egg and add it in. This will ensure the stew is thick enough without ruining the flavor.
- Served traditionally with rustic bread, but any sourdough bread tastes amazing.
Summary:
This is the closest version of the traditional recipe. We can always customize according to our palate. We can add spices like Bay leaf and star anise for extra depth of flavor. We can add aromatics like rosemary or thyme. This dish will definitely make you fall in love with Hungarian Cuisine.
Happy Cooking!!!
